Sausage is the new Bacon!I just wanted to let you all know that no longer will we live under the tyranny of Bacon!

If you hear some Burner babbling on and on about how Bacon is soooo good remind them that this year Sausage reigns supreme. There are so many fantastic kinds of sausage. Chicken Apple Sausage, Chorizo, Polish Sausage, Sausage on a stick, BBQ Sausage, Breakfast Sausage patties. AND they wont PILE GREASE ALL OVER YOUR stuff, just enough grease to add some flavor to whatever is accompanying them. You can eat Sausage plain, with onions, eggs, in a bun, chopped up in hashbrowns, on pizza, in a burrito... the benefits of sausage go on and on!

Then there is the innuendos... if you get my drift! Endless fun just in the name!

Cast off the oppressive shackles of the meaty foodbits made only from swine!

Yes dear friends and neighbors, we live in glorious times and glorious times demand glorious meaty foodbits for our glorious dining delights!

Why burden yourself with yet another serving of fatty swine back when the glorious world of the sausages is spread wide. The table of glorious tasty sausage is bountiful and brings all manner of yumminess together in one easy to prepare and fun to eat meaty food treat.

I hear your cries out there in bacon land. We like our bacon...we love our bacon...you can have our bacon when you pry it from our cold dead grease congealed fingers!...

But why? Why do you cling to this singularity of meaty food bits? How versatile is bacon? No matter what you add to it, no matter if you fry it or bake it or broil it, no matter how creative you get in wrapping it around something, it always tastes like bacon and always will.

Do not be mistaken, for it was hard for me to accept too, the first time I heard these words... sausage? Meat stuffed in tubes with spices and vegetables and all manner of things? No! Change is bad! I fear change! I am not worthy of such meatyfied goodness! But I did change. I let them take away my fatty swine back boredom and introduce me to a world of glorious flavor undreamed of. Just as you will change when you realize the threshold to the Sausageverse will be crossed only by those who have embraced the Sausagemonger faith, by those of you who will right now, drop to your knees, and ask, to be purified in Glorious Sausage Goodness.

Sausage = mystery meat. Lord knows what's in there, for all you know it could be horse meat or something.
I prefer bacon. It's easy to fix, it gives me another use for all those extra summertime tomatoes I seem to end up with, and dammit it's just good!
You can keep your sausages. Bleech. One look at a slice of bacon and you know what it is.
(That being said, there is one exception. I wanna know if that "bacon patty" that Chick-Fil-A puts on their club sandwich is really bacon. That's some strange looking stuff!)

Ab-so-lutely, friends. I had tandoor lamb sausage with red garlic smash potatoes for Burn Night dinner last year. My campmates were out so I shared it with my next-camp-over neighbours to great lauds and thanks.

You can cut the fat content by grilling sausage. What happens when you grill bacon? It gets DRY and BURNT and is generally NOT PLEASANT TO EAT. What happens when you grill sausage? It gets nice dark lines on it, smells wonderful, tastes yummilicious and is easier to grab with the tongs. And after frying up bacon, you have to scrape out the frying pan and store the detritus in a jar. Very icky after a few days out there, even in a cooler.

well, the idea of stuffing a dead pig into its own intestines has some people happy, i preferre to have its fatty belly sliced thin..mm dripping in fat. ugh...pre-cook the bacon before the burn? still lots of grease in the sausage, not to mention they arent cured, which greatly reduces its shelf life in 100degree weather. bacon...stands alone atop the food chain. smokes meats mm JERKY!!!bacons cousin!!!! oh yea baby!!

So reach forth...into your wallet and BUY the sausage stuffing attachment for your sacred Kitchen-Aid mixers...attach it to the machine's impertinent nose and throw in whatever meats and ingredients that pleaseth you...

Cut it up and toss it with pasta or veggies, roast it in a pot with apples and potatoes, in either a white or dark soup, with shrimp and corn for FROGMORE STEW...grill it, plunge it deeply into the smoking machine, roast it, sauteed unto drowning in beer.

Bacon...served a couple ways, fried, or wrapped around something else. 'Tis fit ONLY for garnishing of Chicken Carbonara!

Bacon is so pre-eminent in the human culture that you not only can get it in different meats for those who cannot eat pork, but even made from soy for the Vegeterians out there... And lets not forget, it contains no dairy products for the lactose intolerant.